Apfelwein

Apfelwein is a traditional cider that is generally associated with Frankfurt and the state of Hesse. It is mainly made from cooking or dessert apples, and it comes in several styles, though dry (trocken) is the most common. German cider is usually light and tart with an alcohol content that generally falls between 5 to 7% ABV.

Apfelwein has a long tradition in Hesse, but it became a household name in the 19th century, and it is now considered a signature regional drink. It is traditionally served in diamond-patterned glasses known as gerippte. Allegedly, this pattern was invented because people often used their hands while eating, and the ribbed design allowed them to have a better hold of the glass.

When served communal style, it will come served in a bembel—a decorated clay pitcher that comes in several sizes. The standard serving size is 0.30-liter (10-oz). Although it is usually enjoyed neat, apfelwein can be mixed with soda (sauergespritzer), and in the wintertime, it is sometimes heated and flavored with cinnamon and cloves. Apart from Hesse, apfelwein is also produced in Baden-Württemberg, Rhineland-Palatinate, Saarland, and Bavaria.